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Sunday, 27 January 2019

Pork Piroshki

Pork Piroshki is a sure hit for any occasion! The herbed pork filling wrapped in a cream cheese pastry is a one, two punch! These can be made ahead and frozen for 3 months. Just pop a few out when company comes, or when you just want a simple salad and some quick appies for dinner! I have been baking these for years and quite frankly do not know how they haven't made it to the blog until now! Just in time for Superbowl and Valentines day! This is my absolute favorite appetizer!Pork Piroskiadapted from Eva KenlyPastry1 c. unsalted butter8 ounces cream cheese2 1/2 c. flour1/2 tsp saltBring the cream cheese and butter to room temperature.Using a food processor fitted with a blade, cream the butter and cream cheese together. Add the salt and flour and pulse until the dough is in the shape of little peas. Do not overwork.Gather the dough into a disk, rollout to 1/8 inch thickness between two sheets of plastic wrap. Lay on a shelf in refrigerator while you make the filling.Filling1 c. finely chopped onions2 T olive oil2 T unsalted butter1 tsp. minced garlic1 lb. ground pork/sausage2 c. shredded cabbage1/4 c. sour cream1 T. snipped dill1 tsp. saltpepper to taste2 hard boiled eggs4 T chopped parsley2 raw eggs for egg glazeIn a large saute pan, heat 1 tablespoon olive oil and 1 tablespoon butter. Cook the onions until soft, add the garlic and cook for about one minute. Remove to a bowl.Add remaining olive oil and butter to the pan and cook the pork until no longer pink. Return onions to the pan and add the cabbage. Cook for about 10-15 minutes, or until cabbage is cooked. Remove to a bowl and mix in the remaining ingredients, adjust the seasoning and cool.

Assembly

Preheat oven to 400 F degrees Take you pastry from the refrigerator and cut into 2 1/2- 3 inch circles. Put 1 tablespoon of the filling into the middle and bring the edges together to seal. Place on a parchment or silpat lined baking sheet and refrigerate until the pastry firms up, about 15-20 minutes, you can hurry the process by putting into freezer if the baking sheet fits.

Egg glaze- 2 egg yolks beaten with 4 tablespoons of water.

Paint the piroshki with the egg glaze. Make sure to get the glaze on the edges to seal.

At this point you can freeze on the baking sheet. When the piroski's are frozen remove to a freezer bag or air tight container.